About Au Truffes

Au Truffes started out of my love of cooking. I started cooking at the age of 9; when I made my first cherry cobbler. I entered it in a local baking contest and won. I was hooked!

Today I adore cooking French and Middle Eastern cuisine. I want to share my love of cooking with those who either do not have the time or do not have the patience to learn how to cook.

Wednesday, February 3, 2010

Volaille a la crème



This was surprisingly easy to make, especially since I made the Creme Fraiche a few days ago. I used chicken thighs because they are my favorite part of the chicken. It is tender and juicy. The Creme Fraiche gives the sauce a slight sour taste reminiscent of Stoganoff.  I am serving the dish over some penne pasta tonight. But it could be served marvelously with some fresh veggies.

Tuesday, February 2, 2010

Creme Fraiche





This is YUIMMY!! I cannot wait to start making things with the wonderful ingredient. Creme Fraiche has the consistency of whipped cream. It can be used in all kinds of French recipes;  I can wait to use it.

Monday, February 1, 2010

Pastitio

 

I first tasted Pastitio in Saudi Arabia. My now X sister-in-law had her chef prepare it for dinner one night back in 1985. I have been making it every since.  

Pastitio is a layered pasta dish that resembles Lasagna in assembly and that it has a meat sauce and pasta,but that is where the resemblance ends. The main spice is nutmeg, which encompasses the Bechamel sauce, the meat sauce and the two layers of penne pasta.

I actually enjoy Pastitio more than I do lasagna. The spices in Pastitio are few but the amazing taste and textures are perfect.


Creme Fraiche

Today I start the process of making creme fraiche. It is a long process so I won't have any pics up until it is completely finished. This will be my first time making creme fraiche; hopefully it will be successful.

Way back when I when I was a stay home mom. I use to make yogart and  labneh (an Arabic soft cheese); the process of making creme fraiche is similar.

Sunday, January 31, 2010

Bastilla - January 31, 2010

 
Bastilla
Tonight was a grand dinner with family. We had a fresh greens with mushrooms and strawberries to start with mango vinaigrette. The Bastilla was a great success. My Father-in-law had two servings.  

The first time I learned how to make Bastilla was in Oklahoma during Ramadan; a group of us got together to learn how to make it. I unfortunately didn't get to finish making the finished product because my daughter decided to eat a bunch of Sudefed and ended up in the ER. 
Every since that night I have wanted to make this dish again. For years I would think of that night and the mixture of flavors and textures that are so unique this traditional Moroccan dish. 

I love the savory taste of the chicken, with onion; the different textures between the eggs and the sweet nuttiness of the almonds and sugar. 

In my version of Bastilla I leave off the dusting of the powdered sugar, because for me it makes the dish just too sweet. I also put a little touch of Rene here and there with my own secret ingredients.
I just had a thought that for a dinner party I would make these into individual Bastillas
 

Saturday, January 30, 2010

Today I start this blog Au Truffes'

Anyone who has known me for very long knows that I love to cook. I love to take traditional recipes and make them my own.
What do I want to accomplish with this blog. I would love to bring my brand of cooking into your home for an intimate dinner for two or a dinner party for twenty of your closest friends. But, I know that first I need to prove that I know my stuff. So, I will post here the efforts of my labors. The food which I cook for my family and friends.

In fact, tomorrow I am hosting a birthday dinner for my Mother-in-law. It was suppose to have been tonight, but the snow had other plans. But, at least it gave me time to set everything up here.

Rene'